Name: Asian Cashew Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 block of firm tofu, pressed and cubed; 1 cup of cashews, raw and unsalted; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small onion, diced; 3 cloves of garlic, minced; 1 teaspoon of fresh ginger, grated; 1/4 cup of soy sauce; 2 tablespoons of rice vinegar; 2 tablespoons of maple syrup; 1 tablespoon of sesame oil; 1 tablespoon of cornstarch; 1/4 cup of water; Cooked white rice, for serving; Fresh cilantro, for garnish

Instructions

In a large pan, heat some oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the pan and set it aside.
In the same pan, add a bit more oil and sauté the red and yellow bell peppers, onion, garlic, and ginger until the vegetables are tender.
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and water until well combined.
Pour the sauce over the vegetables in the pan and stir until the sauce thickens.
Add the cooked tofu back to the pan and toss everything together to coat the tofu and veggies in the savory sauce.
Finally, stir in the cashews and cook for another minute until everything is heated through.
Serve the Asian Cashew Chicken over cooked white rice and garnish with fresh cilantro for an extra burst of flavor.
Enjoy your homemade vegan Asian Cashew Chicken with your loved ones and revel in the delightful mix of textures and tastes!

Ingredients

Instructions

Nutrition Facts

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